Tomato Soup

tomato soup - trust in kim

Burgoo is a great comfort food restaurant in Vancouver.  They don’t have a lot of dairy-free options, so I tend to eat the tomato soup – which is the best tomato soup I’ve ever had!  I found this tomato soup recipe recently and omitted the milk to make it a dairy-free tomato soup.  I think it may be as good as the one I had at Burgoo; it is flavourful, and full of healthy ingredients.  It is also really easy to make, and freezes well.

What you need:

1 tablespoon olive oil

about 1 cup diced carrots

about 1/2 cup diced celery

about 2 cups diced zucchini (skin on)

1 large yellow onion, diced

5 cloves garlic, minced

1 tablespoon fresh thyme leaves, rubbed off the stems

2 bay leaves

salt and red pepper flakes to taste

about 4 cups (2 28-ounce cans) crushed Italian tomatoes

4 cups chicken (or vegetable) broth

What you do:

  1. Heat the olive oil in a large pot.  Add the carrots, celery, zucchini and onion.  Saute for 10-12 minutes, until the onion is very soft and the zucchini has cooked through.  Add the garlic and stir for one minute.
  2. Add the thyme, bay leaves, red pepper flakes, tomatoes and chicken stock.  Bring to a simmer and cook for about 30 minutes, until the carrots are very soft.
  3. Remove from the heat, and take the bay leaves out.  Blend the soup in a blender or with an immersion blender until smooth.  Add salt to taste.

Enjoy it hot! And I can imagine it is awesome with a grilled cheese sandwich, but this theory is yet untested.

Mennonite Cabbage Borscht

Mennonite cabbage borscht - trust in kim

A little while ago I posted a recipe for my Mom’s borscht.  While this is a great soup recipe, I recently found out it’s not actually her recipe.  Oops!  So this is really my mom’s borscht recipe; it’s on the same page of  The Mennonite Treasury of Recipes, the bible of Mennonite cooking.  The real difference is that this one has a can of tomato soup; not very old-world traditional, but it’s the yummy soup I grew up with.  A lot of people think borscht has beets, but the beetless version is part of the Mennonite culinary tradition.

My mom makes a few changes when she cooks it: she doesn’t always use potatoes, and she usually adds some carrots. As well, she doesn’t use cream, but adds yogurt while serving.

It is best to make the broth a day ahead of time so it can cool, and the fat can be removed.

What you need:

2 lbs of beef meat and bones (or a combination of beef and chicken)

1 large onion, chopped

1 small head cabbage

3 carrots, chopped

a few tablespoons of fresh dill

1 can tomato soup (I used Campbell’s)

salt to taste

plain yogurt for serving

What you do:

1. To make the broth, cover the bones and meat with cold water and bring to a low simmer.  Simmer for 2 to 3 hours.  Strain the broth and let it cool.   Remove the meat and pull it into bite-sized pieces.  Put the meat and broth in the fridge until you are ready to use it.

2. Remove the cold fat from the top of the broth and discard it.  Pour the broth into a large pot and bring it to a low boil.

3. Add the chopped onions, meat, cabbage, carrots and dill and let it summer until the vegetables are tender.

4. Add the tomato soup and let it heat, then add salt to taste.

5. Serve with a dollop of yogurt.

This soup freezes well, and makes a big batch for leftovers or for sharing.

Mennonite Treasury of Recipes -Trust in Kim

Gorgeous Gazpacho!

This is one of the best things I have ever made.  I was transported back to Spain as soon as I took my first mouthful.  Last summer I had the most amazing food in Barcelona, and one of my favourites was gazpacho.  So many meals were started off with this lovely cold soup; I ordered it almost every day.  I never thought I would like a cold soup, but it was so refreshing and flavourful.  I didn’t get a chance to make any last summer, and since winter tomatoes are pretty much tasteless, I waited until summer to try the recipe.

Love.  It.

And it requires no cooking, just some chopping, pureeing, and chilling.  My favourite version was topped with finely diced bits of the soup ingredients, so this one has diced tomato, red pepper, and some of the bread fried in a little olive oil.  I forgot to keep a little of the cucumber aside for the topping, but I recommend that you chop up a little of that too.

I got the recipe here, but I used less onion than the recipe called for. The recipe says it’s for four people, but I think it feeds a lot more people than that.

Enjoy!

What you need:

1 pound of tomatoes

1 cucumber

1/2 a medium-sized sweet onion (the recipe called for two – way to much for me)

2 cloves garlic, minced

2 cups bread (plus more for the topping)

2 red bell peppers

2 tablespoons white wine vinegar

7 tablespoons olive oil

2 tablespoons water

salt to taste

What you do:

1. Soak the bread in water for a few minutes, then squeeze most of the water out with your hands.

2. Puree all the veggies, bread, vinegar and water, then slowly add the olive oil to blend it in.  Salt and pepper to taste.

3. Put the soup in the fridge to chill.

4. Dice a little tomato, cucumber and red pepper for garnishing

5. Cut the remaining bread into very small cubes.  Heat a frying pan, then pour in some olive oil.  Add the bread and toss it around the pan until it is slightly browned.

A nice way to serve this is to ladle the soup into individual bowls, then have the toppings in separate bowls so everyone can garnish as they wish.